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Vegan Banana Bread

What does one do with three over-ripened bananas? That was my dilemma the other evening. As I pulled the speckled peel down, I contemplated eating the three of them for dinner. But, bananas for dinner didn’t seem to quite hit the spot. I searched my refrigerator for an assortment of ingredients and chose to bake vegan banana bread (as I was short on eggs). Even though the Olympics were on and I felt like being a bit of a couch potato, I decided that my evening would be better served by being slightly active in the kitchen. I set to my task.

2 cups flour

3/4 cups white sugar

1/2 cup light brown sugar

3/4 teaspoon baking soda

3/4 teaspoon salt

3/4 teaspoon cinnamon

1/2 cup of soy milk

1 teaspoon apple cider vinegar

3 mashed bananas

1/4 cup olive oil

2 tablespoons maple syrup

1 teaspoon vanilla extract

From the moment I mashed the bananas in a small bowl, I knew from the delicious aroma that this was the right choice. In this mixing bowl of bananas, I added the wet ingredients of olive oil, maple syrup, and vanilla extract. I whisked these together adding the cinnamon and set aside for a moment. In larger bowl, I mixed the milk, apple cider vinegar, flour, baking soda, salt, and sugars with a hand mixer until smooth. I then added my small banana mixture into the larger bowl and again used the hand mixer to blend all of the ingredients in well. When it was all smooth and fragrant, I poured the banana bread into a loaf pan that was slightly oiled and popped it into the oven at 350 for about an hour. My banana bread needed a little more time after checking it at the hour mark and an extra ten minutes finished it off perfectly. While I should have let it to sit for more than 5 minutes to cool, I cut right into my loaf and fished out the first slice for dessert. Another slice accompanied by morning breakfast latte today. It was so good to have a yummy treat that has me gearing up for Fall.